FOOD ENGÄ°NEERÄ°NG (NON-THESÄ°S)
Second Cycle Programmes
(Master's Degree)

D.1. General Information about Program

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Food Engineering Department in Hacettepe University Institute of Science has the program of Non-thesis Master of Science, since 2004. The department offers engineering and technology courses besides basic food engineering courses for the program. The medium of instruction is Turkish. The educational, research and administrative activities are carried out by 37 academic staff and 9 administrative staff. The department building possesses 6 excellent lecture rooms, 1 seminar room, 4 students' laboratories and 12 research laboratories installed with finest and modern equipment. The ones graduate from this program, gain ‘Master of Science' title.

D.2 Qualification Awarded

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Non-thesis Master's Degree

D.3. Level of Qualification

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QF-EHEA: 2
EQF-LLL: 7

D.4. Provisions for Registration

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To be admitted to the program of Non-thesis Master of Science in food engineering department, candidates must have Bachelor of Science degree in food engineering or Bachelor of Science degree in a field that the academic commission approves. Other requirements are stated in HU Postgraduate Education and Exam Regulations (http://www.fenbilimleri.hacettepe.edu.tr/file/yonetmelik/hulisansustuogrvesinavyonetmelik.pdf).

D.5. Qualification Requirements and Regulations

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Master of Science Degree will be conferred on a student who has completed 90 ECTS (minimum 11 courses and 1 seminar) successfully. Other rules are stated in HU Postgraduate Education and Exam Regulations.

D.6. Specific Arrangements for Recognition of Prior Learning

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To be admitted to the department of food engineering, candidates must be graduated from a Bachelor's program in Turkey or its foreign equivalent and also must meet the criteria of transfer to the department, stated in HU Postgraduate Education and Exam Regulations.

D.7. Goals and Objectives

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The Non-thesis Master of Science program in food engineering department aims students to gain the theoretical information on food engineering field and ability of practical skills in the field.

D.12. Occupational Profiles of Graduates with Examples

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The graduates can participate in all areas of food industry and in certain public instutituons, in fields of production and production planning, process design as well as processing, preservation, quality control and marketing of food materials.

D.13. Access to Further Studies

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QF-EHEA:
EQF-LLL:

D.14. Profile of the Programme

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The curriculum for Master of Science program in food engineering department is divided into two main categories, namely, compulsory courses and elective courses. Compulsory courses cover 30 % of the total course work (Of the eleven courses, three are compulsory). Students can take courses from other departments that the department approves. The credit of the courses from other departments should not exceed 1/3 of the total credit.

D.15. Examination Regulations, Assessment and Grading

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Exams, Assessments and Scoring are carried out in accordance with HU Postgraduate Education and Exam Regulations.

D.16. Graduation Requirements

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For graduation, the student must complete successfully all courses and term project set out by the department besides meeting the requirements of HU Postgraduate Education and Exam Regulations.

D.17. Education Type

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1. Full Time Education

D.18. Programme Director

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Prof. Dr. Halil Vural

ghalil@hacettepe.edu.tr

Assis. Prof. F. Ceyda Dudak-Åžeker

ceyda@hacettepe.edu.tr

Phone: 03122977100

Fax: 03122992123